Have you ever tried to make your own vegetable broth? Here is an easy and practical vegetable broth recipe to make in your instant pot in less than an hour or on the stovetop in a few hours.
This is a great way to to repurpose your vegetable scraps and turn it into a healing mineral broth. After you peel onions and garlic, chop carrots and celery, and use herbs in your cooking, gather your scraps and add them to a freezer bag in your freezer. I put everything, except vegetables in the cruciferous family (kale, broccoli, etc.) in with my veggie scraps.
When your bag is full, you simply take them out and empty the contents into your instant pot. Add sea salt, black peppercorns, turmeric, and a bay leaf, and fill to the 10 cup line with filtered water. Voila, you have a delicious homemade vegetable broth that can be used as a base for soups or to cook grains, beans, or vegetables.
I hope you get a chance to try this vegetable broth recipe. Enjoy!
Homemade Vegetable Broth
- Instant Pot
- 1 Gallon bag full Vegetable and herb scraps Onions, garlic, carrots, celery, zuccini, radishes, cilantro, or parsley stems.
- 1 Tablespoon Sea salt or Himalyan salt
- 1 Tablespoon Ground Turmeric
- 5-10 Whole Peppercorns
- 10 Cups Filtered Water Fill to the 10 cup line on your instant pot. or fill 1 inch above your scraps in a pot on the stove.
- Save your vegetable scraps in a Freezer bag until you have a gallon bag full.
- Empty veggie scraps into your pot (either the instant pot or a soup pot on the stove) with the salt, turmeric, peppercorns, and water.
- Set Instant Pot on Manual for 35 minutes. For stovetop broth, cook on Medium-low for at least 3 hours.
- Turn off the Instant Pot and allow to naturally release. If you're short on time, a quick release is fine too. For stovetop, turn off broth and remove from heat.
- Allow it to cool enough to strain the liquid from solids and dispose of the scraps, reserving the liquid for cooking. Using a fine mesh strainer will remove the most solids, but a colander can work just fine too.
- I like to either use it right away or store in quart canning jars in my fridge for up to 1 week. This broth will keep in the freezer for up to 2 months.